Make a satisfying, creamy pasta dinner using ground turkey and spinach with minimal cleanup.
Author:Stella Harper
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound ground turkey
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
8 ounces dry pasta (penne or rotini work well)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1 cup fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the diced tomatoes (with their juice), chicken broth, dry pasta, Italian seasoning, salt, and pepper. Stir everything together.
Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is tender and most of the liquid is absorbed.
Remove the pot from the heat. Stir in the heavy cream until fully combined and the sauce is creamy.
Fold in the chopped spinach until it wilts. Stir in the Parmesan cheese until melted into the sauce.
Serve immediately.
Notes
For a tangier flavor, substitute half of the heavy cream with plain Greek yogurt, adding it off the heat at the end.
If the sauce seems too thick after cooking, add a splash of milk or extra broth until you reach your desired consistency.
You can substitute ground turkey with lean ground beef or ground chicken.